Cranberry and Clementine Cottage Bowl
- Prep time
15 - Cooking time
10 - 4
3 clementines
30 ml (2 tbsp) room-temperature butter
15 ml (1 tbsp) honey
4 slices of Grains Gourmet St-Méthode bread
30 ml (2 tbsp) pumpkin seeds
30 ml (2 tbsp) sunflower seeds
80 ml (1/3 cup) dried cranberries
500 ml (2 cups) cottage cheese
To taste: chia seeds, honey, fleur de sel, fresh mint leaves
- Peel 2 clementines, separate into segments, and cut them in half.
- Juice the 3rd clementine and dilute with water to make 60 ml (1/4 cup) of liquid.
- Mix the butter with the honey.
- Lightly spread the butter-honey mixture on both sides of the bread slices.
- In a skillet over medium heat, toast the pumpkin and sunflower seeds for about 5 minutes, stirring occasionally. Transfer to a small plate to cool.
- In the same skillet, toast the bread slices for 1 minute per side. Set aside.
- Add the dried cranberries and clementine juice to the skillet, simmering for 2–3 minutes to plump the cranberries and reduce the liquid. Remove from heat.
- In 4 bowls, divide the cottage cheese, clementines, cranberries with liquid, toasted seeds, and halved bread slices.
- Garnish with chia seeds, honey, fleur de sel, and mint to taste. Enjoy!
*Recipe courtesy of Isabelle Huot, PhD in Nutrition
This bowl helps maintain energy levels and keep you full between main meals, thanks to its 4 g of fiber and 21 g of protein. It also provides a boost of vitamins and minerals, thanks to the clementines and Grains Gourmets bread. Clementines are rich in vitamin C, which plays a role in numerous bodily functions, such as wound healing, absorption of plant-based iron, collagen production, and more.
- Isabelle Huot, PhD in Nutrition
